Steak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-inch pieces so they cook through evenly, otherwise the mash may have a few lumps. The grain of the meat refers to the direction of the muscle fibers (in flank steak, they run lengthwise). Cut across the grain, or across the width of the steak, to break up the fibers for slices that are tender, not tough.
How to Make It
Bring 2 cups water and carrots to a boil in a medium saucepan over medium-high. Cover and cook 15 minutes or until tender; drain. Place carrots in a bowl with butter, sour cream, and 1/4 teaspoon salt; mash with a fork until almost smooth.
Combine remaining 1/2 teaspoon salt, garlic powder, paprika, and 1/2 teaspoon pepper in a small bowl; rub over steak. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add steak to pan; cook 5 minutes on each side. Let stand 5 minutes. Cut across the grain into slices.
Cook snap peas according to package directions. Add remaining 1 1/2 teaspoons oil and snap peas to pan; cook 3 minutes or until lightly browned, stirring frequently. Stir in remaining 1/4 teaspoon pepper and vinegar. Serve snap peas with carrot mash and steak
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